I occasionally have the privilege of hearing from our military men and women who are deployed and send BBQ news back home, thought I would share an email I received this morning from Michael J. Nelson, TSgt, USAF, Combat Weather Team Lead, West Africa Operations.

The best Easter BBQ EVER!

Good morning, Just wanted to thank ya'll for a great product and helping to make our BBQ great. I am currently deployed to West Africa. Me and a buddy built a smoker out of local, hand made cinder blocks. I had help from the Navy Seabees in welding up a grill from angle iron and some expanded metal we had lying around. We were fortunate enough to have charcoal made locally, as well, from what I can only describe as an Africa mesquite tree, just not as strong smelling. I butchered two beef hindquarters, lathered them in a light coating of Worcestershire Sauce and dry rubbed them with 5 of your different seasonings (Competition BBQ Rub, Hog Waller BBQ Rub, Wild Thang Game Rub, Streak Seasoning, and the Hoochie Mama BBQ Rub). After 24 hours in the refrigeration unit, they were ready to be smoked. About 110 pounds of beef and 10 hours later, we had a feast for the entire camp. This is my 4th deployment and I have brought my spices on every one from Iraq to Afghanistan to, now, West Africa . Thank you for a great product, great customer support, and your support for our Armed Services. God Bless!

It is our pleasure to serve our great country. Here are a few pics from that day. I will try to get another pic from my buddy of us rubbing down the meat with the spices showing. Again, thanks for your continued support and great customer service. Our unit is 768 EABS (Expeditionary Air Base Squadron).

It is absolutely our pleasure to server our great country. Thank you for your prayers and kind words! We really had a great time smoking this meat. It was one of the best days me and my buddy had on this deployment, listening to some Texas Country and BBQ-ing the day away. Take care and God bless!